FOR THE RICE:
In saucepan, combine rice,water and wine. Cook until rice is al dente (3-5 minutes less then you would for normal rice) Set aside.
2In a large skillet cook bacon until crisp. Reserve 2 tablespoons bacon fat in skillet.
Add zucchini,onion and garlic to fat in skillet.
Cook 5 minutes,stirring occasionally.
3In large bowl, beat eggs. Add sour cream,salt,cooked rice,1 cup of cheese,vegetable mixture and bacon. Mix well. Pour into an 8x10 inch baking dish. ( I used a greased 2 quart casserole)
Sprinkle with remaining cheese. Bake in preheated oven for 45-55 minutes until set.